Prep 20 mins
Cook 45 mins
We use these a lot on nights that I just don't feel like cooking much. Added to a stir fry with a bit of hot rice, it's a perfect lighter meal. I suppose you could adjust the recipe to give the tofu a different flavor, just change the mix of liquids and flavorings, but prepare and bake as directed. Read the note! You don't want to end up with a sloppy mess.
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup rice vinegar
- 1 teaspoon dry crushed red pepper
- 1⁄2 cup water
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame oil
- 2 lbs extra firm tofu, pressed to drain water and dried
- NOTE: It is very important to press and dry the tofu well, otherwise, this will be a big sloppy mess instead of crumbles.
- Combine all ingredients EXCEPT TOFU in a pan and simmer gently for 5-10 minutes, just until the sauce becomes slightly thick.
- Set aside the sauce to cool a bit.
- While the sauce is cooling, crumble the pressed and dried tofu into a bowl.
- Toss the tofu with a bit of the cooled sauce, adding sauce in small increments until the tofu is uniformly colored, but with no liquid at the bottom of the bowl.
- You will have some leftover sauce that you can refrigerate and use later.
- Preheat oven to 300 degrees.
- Put parchment down on a sheet pan and carefully spread the sauced tofu on it.
- Bake until the tofu looks dry and a bit crumbly, but be careful not to overcook or burn it.
- As the tofu bakes, turn it over occasionally with a spatula to help the "drying" process.
- Baking should take at least 20 minutes, but may take much longer depending on how well you were able to press out the water.
- When the tofu crumbles appear sufficiently dry, take them out of the oven and add them to sauteed peppers, bean sprouts, celery, mushrooms, spinach, eggs, or whatever!